Nachos and vegetables with two different dips

Name: Nachos and vegetables with two different dips
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 150 g Carrots; 1/2 (125 g each) yellow and red pepper; 1 (approx. 200 g) small ripe avocado; 7-10 Tbsp juice of 1/2 lemon; 1 Garlic clove; 7-10 Tbsp Tabasco; 7-10 Tbsp Salt; 1 pinch Sugar; 1 small tomato; 75 g Tomato Salsa; 100 g Nachos (tortilla chips); 7-10 Tbsp Parsley

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 2

150 g Carrots
1/2 (125 g each) yellow and red pepper
1 (approx. 200 g) small ripe avocado
7-10 Tbsp juice of 1/2 lemon
1 Garlic clove
7-10 Tbsp Tabasco
7-10 Tbsp Salt
1 pinch Sugar
1 small tomato
75 g Tomato Salsa
100 g Nachos (tortilla chips)
7-10 Tbsp Parsley

Directions

1
Peel the carrots and cut them into sticks. Clean, wash and cut the peppers into strips. Halve avocado, remove core and peel. Cut avocado into pieces and mash with a fork. Sprinkle with lemon juice. Peel garlic and press it into the avocado.
2
Flavour with Tabasco, salt and sugar. Wash, clean and quarter the tomato and remove the seeds. Cut the tomato quarters into small cubes and fold into the salsa. Arrange vegetables and nachös on a plate. Garnish with parsley. Fill dips into small bowls and serve everything together